.This burger is sort of a revamped version of my Korean Lettuce Wraps. It's got all that Korean spice and kick but on a fresh bun, it's just pure yumminess. You could offer lots of topping options making this a great choice for a large group at a barbecue.

I used a jalapeno havarti because I had it in the fridge but I would have chosen a plain creamy one if i had it. Fresh cucumbers sliced give this burger its crunch and coolness but you could also have a basil cream sauce for those who don't love the heat.

Green Onion Topping10 - 12 green onions julienned1 tbsp of Korean chilli powder1 tbsp of sugar1/3 cup of white vinegarMix together the chilli powder, sugar and vinegar. Stir in the green onion well so they are coated.

Korean Sauce1/3 cup of gochu jang (Korean red pepper paste)1 ½ tbsp of brown sugar3 tbsp soy sauce1 tsp sesame oil1 tbsp of vinegar3 tbsp of mayoMix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.

Sliced cucumbersSliced havarti cheeseKim Chi (optional)

Marinate the chicken for at least 6 hours in the soya sauce, garlic and pepper, stirring occasionally. Heat your barbecue to medium and place your chicken skin side down if using chicken with the skin on. Depending on the thickness of the chicken cook for 5 - 7 minutes then flip and place cheese slices on top. Cook for another 4 - 5 minutes until cooked through. Remove from grill and serve with buns and all the toppings.

* These days some chicken breasts are a little too large for a burger and I slice them in half horizontally. If so, do that before marinating allowing more flavour to sink in.